Description
A delightful twist on the classic egg salad, these crispy cakes deliver a flavorful experience with creamy interiors and a golden-brown crust.
Ingredients
Scale
- 6 hard-boiled eggs, chopped
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons kewpie mayonnaise
- 1 tablespoon sriracha
- 1–2 tablespoons chopped chives
- 1/4 teaspoon salt
- A few turns of cracked black pepper
- Olive oil cooking spray
- Toasted bread
- Sliced avocado
- Jalapeño for serving
Instructions
- In a mixing bowl, combine the chopped eggs, shredded mozzarella, kewpie mayonnaise, sriracha, chives, salt, and black pepper; mix well.
- Heat a non-stick skillet over medium-high heat and lightly spray with olive oil.
- Scoop about 1/4 cup of the mixture into the skillet, flattening slightly, and cook until golden.
- Pan-fry for 1-2 minutes, then flip and cook for an additional minute.
- Toast a slice of bread until golden.
- Top each slice of toast with sliced avocado and a crispy egg salad cake.
- Garnish with jalapeño slices and serve warm.
Notes
Feel free to customize with different spices or toppings to suit your taste!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 185mg